1. Roast the whole dried moong beans on a hot griddle and pressure cook them with 2½ cups of water for 15 minutes. Reduce pressure with cold water, uncover cooker and add the new potatoes, peas in the pod, broad beans, sweet potatoes, white radish, peppercorns, cloves, cinnamon, green cardamoms, sliced ginger.
2. Add ½ cup more water and salt to taste. Cover and cook until vegetables are done and the dal is thick. Add a small bunch of spinach leaves with roots and shoots if possible as these give a special taste to the siddho. Cook for another 5 minutes.
3. Add the ghee and the milk just before taking off the fire. Do not reheat. Serve with steaming rice.